A blog about plant-based eating

Indian style curry burger with fresh homemade mango chutney

Plant-based burgers have been on my mind lately…. And these especially – a new favourite.

I recommend that you go easy on the chili to start, taste and add more if desired. The same goes for the curry where I use a semi-mild (yellow) powder and add more to taste if I feel it is needed. I’m sure you’ll enjoy these!

(the chutney is very similar to a recipe i learned from my teachers at the Rouxbe cooking school where I became a certified plant-based chef last year)

Turn the oven to 200 degrees. Soak 10 stone-free dates in hot water- for both the chutney and the burger.

Start with the burger by running the gluten-free bread and the cashew nuts in a food processor until it becomes a fine flour mix. Then add the curry powder, the fresh coriander, the onion chunks, two of the soaked dates, the salt and the chilli powder and run the processor until you have a smooth dough. Move it to a separate bowl and add the potatoes, the peas and the chickpeas. Now use your hands to massage it all together, mashing the potatoes into the remaining ingredients. Most of the green peas and the chickpeas should be kept whole but it should all be evenly blended together otherwise. Now it is time to taste a little bit and add more salt, chili and curry powder as needed.

Shape patties and place on a parchment paper-covered baking tray. Place in the oven and bake for 15 minutes. Then flip them over and bake for another ten minutes.

While the burgers are in the oven, make the chutney. Take the remaining soaked dates, half the mango and the ginger and run it in your food processor until you have a puree. Move to a separate bowl and add the rest of the mango, the finely chopped onion and coriander, the chilli and the lime juice. Set aside until the burgers are ready.

Serve the burgers on a toasted bun (or fry them quickly in a little coconut oil in a frying pan - so yummy!) with a generous serving of the chutney, lettuce and some thinly sliced red onion.

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